Roast Turkey with Cranberry Stuffing

Ingredients

Stuffing
1 cup butter or margarine
3 medium Green Giant™ Fresh Celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup onion, finely chopped
9 cups soft bread cubes (15 slices) or cornbread cubes
1/2 cup dried cranberries or raisins
2 Tbsp Green Giant™ Fresh sage leaves, chopped
1 Tbsp Green Giant™ Fresh thyme leaves, chopped
1 1/2 tsp salt
1/2 tsp pepper

Turkey
1 whole turkey (12 lb), thawed if frozen
2 Tbsp butter or margarine, melted

Cranberry-Apple Glaze
1 can (8 oz) jellied cranberry sauce
1/4 cup apple jelly
1/4 cup light corn syrup

Directions

Heat oven to 325°F. In 10” skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack–stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 Tbsp butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
Roast uncovered, following timetable for approximate total cooking time. Thermometer will read 165ºF when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165ºF when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before timetable indicates. (See Timetable for Roasting Poultry for exact times.)
In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.